Grilled Prawns with Salsa Verde

PRAWNS

12 large green prawns, shelled, tails left on, skewered through the tail. Olive oil for brushing

SALSA VERDE

1/4 cup of leaves from each: mint, parsley, dill 

1/2 bunch of lemon thyme: leaves only if the stalk is tough 15 chives or so

1 jalepeno, deseeded, flesh diced chopped

1 clove garlic, roughly chopped 

1/2 French shallot, peeled , roughly chopped 1 tablespoon of salt

1/2 lemon, zest and juice

1 tablespoon dijon mustard 

2 anchovies

1/2 tablespoon baby capers 1 cup extra virgin olive oil 

METHOD

Preheat a grill plate or bbq to high.

Brush prawns with oil.

Grill for 1 minutes a side until just opaque; cooked, but tender.

Meanwhile, place all the salsa verde ingredients into a small food processor or blender and process until smooth.

Serve the prawns hot with a big drizzle of salsa verde and extra on the side

along with aioli & lemon wedges to squeeze.  

TIP: Keep all herb stalks for pestos, marinades, chopped up finely in salads or sautéed at the start of pasta sauces.